Grate one cocoanut; take a quart of milk, four eggs, and a cup of sugar. Beat sugar and eggs light, then stir in the milk, and last the cocoanut and such flavoring as you may prefer. Pour this into a deep pan lined with paste; put fancy strips of paste across it, and bake lightly.
A NICE ICE CREAM
Put on the fire a stew-pan containing a quart of nice fresh milk, and while it is coming to the boil beat the yolks of eight eggs and a pound of fine white sugar; when these are well beaten, take off the boiling milk, let it stand to cool five minutes, and pour it very hot over the eggs and sugar; strain this mixture, and add for flavoring any favorite extract, either of lemon, orange, peach or vanilla. Let it stand to get cool, and pour it into the freezer and surround it with layers of ice, pounded fine, and coarse dairy salt, well beaten down, and fill up till within a few inches of the top of the freezer. Now, if you have it you may pour in one quart of pure cream, and beat it with a wooden spoon into the mixture in the freezer. Turn the crank of your freezer briskly if you have a five minute freezer; if not, turn the can with your hand for fifteen minutes, and then pack round again with ice and salt. Draw off the melted ice and salt water, and fill up again and set away to harden before serving. Two tablespoonfuls of the extract are enough.
LEMON SHERBET
If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just before placing in the freezer, beat up the whites of three eggs with a little sugar and stir in. Then place the mixture of lemons, sugar, water and eggs in the freezer, and pack ice and salt around it. It freezes easily, with less trouble than ice cream. Pineapple or orange sherbet is also very nice made the same way.
BISCUIT CREAM IN MOULDS
One quart of firm clabber and one quart of sweet cream, make it very sweet with white sugar; flavor with vanilla bean boiled in half a cup of sweet milk. Churn all together ten minutes, then freeze in moulds, or in any ordinary freezer.
ORANGE CREAM
Squeeze the juice of four oranges, and put it with the peel of one into a sauce-pan; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick; strain it through a gauze sieve, and add to it, when cold, the yolks of five eggs, and a cup of cream or sweet milk. Set it on the fire until hot enough to cook the eggs, or nearly ready to boil them, take it off, stir until cold, and set it on ice, or freeze it as you choose. This is a delicious cream, with or without freezing, and one much used by families in Louisiana.
STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN